On Tue, Nov 18, 2003 at 09:14:32AM +0100, Heikki Levanto wrote: > On Mon, Nov 17, 2003 at 11:17:06PM +0100, Tom wrote: > > groft sagt: er du stadig på ektrakt stadiet, så bør du ikke > > eksperimentere med en tripple. > > I don't see why not. It may not be easy to get an exact match to any > given tripple, but the general style is wide enough. My old motto "it > will be beer anyway" applies here as well. If you use enough extract, > a suitable yeast, and a bit of dark sugar, it will end up not unlike a > belgian tripple. No reason not to experiment. Mastering the art will > take a while, but the sooner you start, the sooner you learn the finer > points.
Sure you mean dark sugar here? Triples are light in color, except maybe Gulden Draak (which they claim is triple style). > I don't like the idea that extract brewers are somehow less real > brewers. As "Designing great Beers" says, many award-winning homebrews > are based on extracts. Should we all malt our grains too? Grow our own > barley and hops? Import authentic Pilzen water? > > Actually, a tripple might be a style well suited for extract brewing. It > gets most of its characteristic tastes from the yeast (and from the long > maturation), so malts might be of less relevance. Belgians traditionally > add sugars in their strong brews to lighten the maltiness. This is as > easy to do with extracts. I did a triple using ~9 lbs of lme, 1/2 lb caramel pils, 1 lb clear candi. To me it turned out really nice. Working on a new recipe with 27 lbs pilsner malt and 4 lbs of clear candi sugar right now (40 liters). > Yes, a tripple takes for a while to mature, so if you want a good one > for Xmas 2004 (or 2005), better start experimenting now! And make some > lighter stuff in between, so as to have something to drink.
